Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Sweet Chili Beef & Vegetable Stir-Fry

with Garlic Rice

Customer Favorite
Quick & Easy
  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 680 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

In tonight’s dish, we’re combining sweet chili sauce and citrusy ponzu to give our thin-sliced beef a burst of flavor with just the right amount of kick. Crisp bok choy and sweet peppers help round out the stir-fry, served over a bed of aromatic garlic rice.

Get Cooking
fresh
ingredients
Sweet Chili Beef & Vegetable Stir-Fry with Garlic Rice
Title
  • 10 oz Thinly Sliced Beef
  • ½ cup Jasmine Rice
  • 2 cloves Garlic
  • 2 Scallions
  • 4 oz Sweet Peppers
  • 10 oz Baby Bok Choy
  • 2 Tbsps Vegetarian Ponzu Sauce
  • 2 Tbsps Rice Vinegar
  • 1 1-Inch Piece Ginger
  • ¼ cup Sweet Chili Sauce
tried-and-true
kitchen tools
step-by-step
instructions
Make the garlic rice:
1 Make the garlic rice:

Peel and roughly chop the garlic. In a small pot, combine the rice, half the chopped garlic, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm. 

Prepare the remaining ingredients & make the sauce:
2 Prepare the remaining ingredients & make the sauce:

While the rice cooks, wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove and discard the cores. Thinly slice lengthwise. Cut off and discard the root end of the bok choy; roughly chop. Peel and roughly chop the ginger. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a bowl, combine the sweet chili sauce and ponzu sauce

Start the stir-fry:
3 Start the stir-fry:

Using your hands, separate the beef and pat dry with paper towels; season with salt and pepper. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned beef in an even layer and cook, without stirring, 1 to 2 minutes, or until browned. Continue to cook, stirring constantly, 30 seconds to 1 minute, or until browned and just cooked through. 

Finish the stir-fry & serve your dish:
4 Finish the stir-fry & serve your dish:

Add the cooked vegetables and sauce to the pan. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the beef and vegetables are coated. Turn off the heat. Season with salt and pepper to taste. Serve the finished stir-fry over the garlic rice. Garnish with the green tops of the scallions. Enjoy! 

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Make the garlic rice:
1 Make the garlic rice:

Peel and roughly chop the garlic. In a small pot, combine the rice, half the chopped garlic, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm. 

2 Prepare the remaining ingredients & make the sauce:

While the rice cooks, wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove and discard the cores. Thinly slice lengthwise. Cut off and discard the root end of the bok choy; roughly chop. Peel and roughly chop the ginger. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a bowl, combine the sweet chili sauce and ponzu sauce

Prepare the remaining ingredients & make the sauce:
Start the stir-fry:
3 Start the stir-fry:

Using your hands, separate the beef and pat dry with paper towels; season with salt and pepper. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned beef in an even layer and cook, without stirring, 1 to 2 minutes, or until browned. Continue to cook, stirring constantly, 30 seconds to 1 minute, or until browned and just cooked through. 

4 Finish the stir-fry & serve your dish:

Add the cooked vegetables and sauce to the pan. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the beef and vegetables are coated. Turn off the heat. Season with salt and pepper to taste. Serve the finished stir-fry over the garlic rice. Garnish with the green tops of the scallions. Enjoy! 

Finish the stir-fry & serve your dish: